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LOBSTER AND VEGGIE FARFALLE IN PINK SHERRY CREAM SAUCE

Ingredients

2 tablespoons olive oil

1 leek, white and light green parts chopped

6 cloves garlic, chopped

7-ounces cremini mushrooms, sliced

2 cups zucchini (smaller size), cut into ½” thick half moons

1 yellow bell pepper, chopped

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

½ teaspoon black pepper

½ cup dry sherry

2 cups heavy cream

½ cup marina or spaghetti sauce

1 cup parmesan cheese, plus more for garnish

1-pound cooked lobster meat, cut into bite size pieces

1-pound farfalle pasta, cooked al dente to package directions

Instructions

Heat the olive oil in a large deep skillet over medium high heat. Cook the leeks and garlic until soft an fragrant, about 2 minutes.  Add the mushrooms and zucchini and continue cooking, stirring frequently, until soft and lightly browned, about 4-5 minutes.

Add the yellow pepper, Italian Seasoning, salt, pepper, and sherry. Cook for 2-3 minutes until the sherry is reduced by about half.  Add the heavy cream and marina.  Bring to a boil and cook on a low boil for about 6-8 minutes, stirring frequently, until the sauce is thickened and coats the back of a spoon.  Gradually stir in the parmesan cheese in ¼ cup increments.

Just before serving, stir in the lobster meat and pasta.  Toss to coat and serve with more parmesan on the side and a glass of white!

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